Tabbouleh

​The bright flavor and herbiness of parsley is too often set aside as a plate garnish.  Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.


Yields10 ServingsPrep Time35 minsDifficultyIntermediate

 

Ingredients

 ½ cup bulgur wheat
 2 cups fresh parsley, minced
 1 cup fresh mint, minced
 1 small red onion, finely chopped
 2 cups tomatoes, seeded and chopped
 ¼ cup fresh lemon juice
 1 tbsp extra virgin olive oil(omit for diabetics)
 salt, to taste

Instructions

1

Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.

2

Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.

Nutrition Facts

Serving Size ½ cup

Servings 10


Amount Per Serving
Calories 97
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 0.9g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 36mg2%
Total Carbohydrate 11g4%
Dietary Fiber 3.5g15%
Sugars 1.7g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ cup bulgur wheat
 2 cups fresh parsley, minced
 1 cup fresh mint, minced
 1 small red onion, finely chopped
 2 cups tomatoes, seeded and chopped
 ¼ cup fresh lemon juice
 1 tbsp extra virgin olive oil(omit for diabetics)
 salt, to taste

Directions

1

Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.

2

Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.

Tabbouleh
1 Comment
  1. I made this salad. I made it exactly as the recipe called for. To be honest it is in my opinion way too much parsley. Maybe instead of so much parsley, cut that amount down and add a different green leafy lettuce. Also maybe my onion was just extra strong, but it was a bit too much onion. I’m going to keep this recipe but tweak it a little bit.

    Thank you. Shelly.

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